Tiny Tim’s Holiday Almond Toffee Pie

 4.4/5

Get the family excited for the holidays with this Mouth Watering Holiday Pie. Overpowering feeling of satisfaction your taste buds will crave more.

Prep Time20

Refrigeration Time20

Total Time40

Course: Dessert, Holiday Treat

Cuisine: American

Keyword: Almond Toffee, Christmas Dessert, Easy Desserts, Pie

Servings: 8 slices

1 cup sugar
2 cups milk
1 tbsp butter
1/4 tsp salt
4 tbsp cornstarch
2 egg yokes
4 1/2 tbsp cocoa powder
2 ounces German sweet chocolate grated
4 ounces Tiny Tim's Almond Encrusted English Toffee ground
1/2 tsp vanilla extract
1 baked pie shell/crust

Combine sugar, cornstarch, and salt.
Add ¼ cup milk, mixing well.
Blend in egg yolks.
Scald 1½ cups milk over hot water in top of a double boiler.
Add cornstarch mixture to scalded milk, stirring constantly.
Beat well with a wire whip or rotary beater until smooth.
Cook mixture over hot water, stirring frequently until clear and thickened.
Dissolve cocoa in 1/4 milk and add cocoa and grated chocolate to cornstarch mixture.
Continue to cook, stirring until chocolate is melted and mixture is thickened.
Remove mixture from heat. and add butter and vanilla, stirring until the butter is melted.
Refrigerate pudding mixture until it is thoroughly chilled.
Turn into a baked pie shell and sprinkle ground almond toffee over the top.
Chill until cool.

In a hurry? The pie filling can also be made using a large package of double chocolate pudding and pie mix.

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Ingredients

1 cup sugar
2 cups milk
1 tbsp butter
1/4 tsp salt
4 tbsp cornstarch
2 egg yokes
4 1/2 tbsp cocoa powder
2 ounces German sweet chocolate grated
4 ounces Tiny Tim's Almond Encrusted English Toffee ground
1/2 tsp vanilla extract
1 baked pie shell/crust

Instructions

Combine sugar, cornstarch, and salt.
Add ¼ cup milk, mixing well.
Blend in egg yolks.
Scald 1½ cups milk over hot water in top of a double boiler.
Add cornstarch mixture to scalded milk, stirring constantly.
Beat well with a wire whip or rotary beater until smooth.
Cook mixture over hot water, stirring frequently until clear and thickened.
Dissolve cocoa in 1/4 milk and add cocoa and grated chocolate to cornstarch mixture.
Continue to cook, stirring until chocolate is melted and mixture is thickened.
Remove mixture from heat. and add butter and vanilla, stirring until the butter is melted.
Refrigerate pudding mixture until it is thoroughly chilled.
Turn into a baked pie shell and sprinkle ground almond toffee over the top.
Chill until cool.

Notes